Directions

In a medium bowl, whisk egg yolk. Add anchovy, garlic, mustard and Worcestershire, and mix until well combined. Slowly stream in olive oil while whisking vigorously so that the oil emulsifies. If dressing becomes too thick, begin whisking in lemon juice to thin and then continue with oil. Continue, alternating as needed, until all liquids are fully emulsified. Fold in Reggiano. Season with salt and pepper. Incorporate salad dressing onto hearts of romaine and sprinkle toasted breadcrumbs over.